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Broccoli pesto pasta

Broccoli pesto pasta

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A star rating of 4.3 out of 5.79 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A new delicious version of the Italian favourite, pesto pasta, with broccoli

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal604
fat26g
saturates4g
carbs79g
sugars0g
fibre5g
protein19g
low insalt0.47g
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Ingredients

Method

  • STEP 1

    Tip the pasta into a large pan of boiling salted water and cook according to pack instructions. Meanwhile, bring a smaller pan of salted water to the boil, add the broccoli and boil for 4 minutes.

  • STEP 2

    Drain the broccoli and return it to the pan. Lightly mash the broccoli with a potato masher or fork. Finely grate the garlic and zest the lemon, then mix into the broccoli with the chilli flakes and pine nuts. Cut the lemon in half and keep for later.

  • STEP 3

    Drain the pasta and return it to the pan. Stir in the broccoli pesto and squeeze over the juice of 1⁄2 lemon. Pour in the olive oil and generously season with salt and pepper. Spoon in the grated Parmesan, toss the pasta well and serve.

Recipe from Good Food magazine, February 2004

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A star rating of 4.3 out of 5.79 ratings
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